Mistesen.5 MOST DELICIOUS CASSEROLES!
17-11-2017 18:19
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[показать] Meat casserole with eggplant with Béchamel sauce
Delicious and hearty casserole! It can be cooked without buckwheat - it will still be very tasty!
The composition is
designed for a shape of 24x18 cm
eggplant - 1 piece,
carrots - 1-2 pieces,
onion - 1-2 pcs,
minced meat (pork + beef) - 500 g,
parsley, dill,
garlic - 1-2 cloves,
tomato pasta - 1-2 tablespoons
buckwheat groats - 0.5 cups,
cheese hard - 100-150 g,
salt,
pepper
for "Beshamel" sauce
butter - 30-40 g,
flour - 2 tablespoons,
milk - 1-1 , 5 glasses,
dill greens,
salt,
pepper
Preparation
Eggplant wash, drain and cut into circles, thickness, ~ 0,5-0,7 mm.
Each circle a little salt.
On a frying pan heated with vegetable oil, fry eggplant from both sides for ~ 3 minutes.
Eggplants put into a plate and put aside.
Peel onion and cut into quarter rings.
Carrots should be washed and grated on a large grater.
In a frying pan with hot oil, fry the onion for 2 minutes, add the carrots and fry, stirring, ~ 5-7 minutes.
Put onion and carrots into a plate and set aside.
Buckwheat groats, wash, put in boiling water (for 0.5 cup of buckwheat - ~ 1 cup of water). Boil the crumbly buckwheat porridge, salt.
To prepare forcemeat:
Wash greens, dry and chop.
Peel the garlic and pass through a garlic press.
On a frying pan heated up with vegetable oil, in small portions, fry the stuffing.
Fried minced meat in a meat grinder. Add to the stuffing: salt, pepper, greens, garlic, tomato paste and mix well.
Lay the roasted eggplant mugs on the bottom of the baking dish.
Distribute the prepared minced meat evenly.
Put the fried onions with carrots on the ground. Then put a layer of boiled buckwheat.
Prepare the Béchamel sauce.
Melt the butter in a frying pan.
Add flour and mix well until smooth.
Gradually, in the oil and flour mixture, with continuous stirring, pour hotly with a thin trickle.
Sauce, stirring constantly, bring to a boil and boil ~ 1-2 minutes.
Sauce salt, pepper, add finely chopped greens of dill, mix well and remove from the fire. Top with casserole sauce "Beshamel".
* Casserole can be sprinkled with grated cheese before you put in the oven, or for ~ 5-7 minutes until cooked.
Bake ~ 20 minutes at a temperature of ~ 180 degrees
[показать]Potato casserole with meat and mushrooms
Composition of
potatoes - 6 pieces,
minced meat (pork + beef) - 400 g,
mushrooms - 100-150 grams,
cheese - 100 grams,
salt,
pepper,
onion - 1 pc,
for pouring
sour cream - 0,5 glasses,
mayonnaise - 0 , 5 glasses,
egg - 1 piece,
garlic - 2 slices,
salt,
pepper
Preparation
Potatoes should be washed, brushed and cut into thin slices.
Cut the onions into rings.
Mushrooms cut into strips.
Minced meat (pork + beef + salt + pepper) mixed with mushrooms.
Cheese is rubbed on a large grater.
In a greased baking dish, put half of the potatoes, salt, pepper.
Top with onion, which can be roasted, if desired.
Place onion onion, mixed with mushrooms.
Stuff the ground with grated cheese.
Top with a layer of potatoes, salt, pepper.
Pour the casserole into the oven and bake in the oven at a temperature of 180-200 degrees until cooked. For 5 minutes before cooking, you can sprinkle grated cheese casserole and again put into the oven until the cheese melts.
Sprinkle the casserole with chopped greens.
The fill. Sour cream mixed with mayonnaise, passed through the garlic press, add a raw egg, salt and pepper. All mix well.
[показать]Casserole from vegetables with tongue and cheese.
Composition
language veal or pig - 500 g,
pepper - 2 pieces,
cauliflower - 300 g
hard cheese - 100-150 g,
salt,
pepper
sauce
tomatoes - 2 pieces,
dry white wine - 20-30 ml,
garlic - 1-2 cloves,
mayonnaise - 2 tbsp. spoons,
mustard - 1 teaspoon
Preparation
Wash tongue in a pan, pour water so that the water level was above the tongue by ~ 3-5 cm and bring to a boil.
After boiling, remove the foam, put the peeled and washed carrots and onion in a saucepan with a tongue, salt, and cook over a small fire with a slight boil ~ 3 hours.
Cook the tongue immediately lowered into cold water and remove the skin with a knife, starting to clean from the tip of the tongue.
Peel the cut tongue with straws or cubes.
Color cauliflower to disassemble on kocheshki and boil in the salted boiling water of 3-5 minutes, cabbage broth to merge.
Pepper cut into cubes or straws.
Grate the cheese on a large grater.
Prepare the sauce:
Tomatoes scalded with boiling water, remove the skin and grind the tomatoes in a puree with a blender. Pour white wine into the gruel from tomatoes, add garlic, mustard, mayonnaise, salt, pepper, and mix well.
Form for baking or frying pan grease with oil and lay the prepared products in layers: tongue, boiled cauliflower, Bulgarian sauce, pour the casserole with the prepared tomato sauce and sprinkle with grated cheese.
Bake in the oven at a temperature of 180 degrees 25-30 minutes.
* at will, you can not sprinkle the cheese immediately, but sprinkle it 7-10 minutes before the dish is ready.
[показать]Tongue with mushrooms with nut sauce.
The composition
of the calculation for 2-3 servings of
beef tongue (or porcine tongues) - 0.5 kg,
walnuts - 60 g (3/4 cup),
garlic - 1-2 cloves,
onion - 1 pc,
mushrooms (forest or champignons) - 150 g,
cream (~ 23%) or sour cream (~ 20%) - ~ 70-100 ml (maybe slightly more or less),
creamy + vegetable oil for
hops-suneli frying - 1 / 4-1 / 3 teaspoons,
salt,
freshly ground pepper,
parsley greens
Preparation:
Wash the tongue well.
In the pot, pour the water, bring to a boil, put the tongue, and again bring to a boil.
Remove the foam, put the carrots cut along the peeled, peeled onion and several stems of parsley or dill.
Boil the tongue with a weak boil ~ 2,5-3 hours or until it becomes soft.
40-50 minutes before the end of cooking, salt, add a couple of laurel leaves and 5-7 peas of sweet pepper.
Remove the prepared tongue from the broth, quickly immerse it in cold water and remove the skin, starting with the tip of the tongue.
Language return to the broth and cool it.
* At will, the tongue can be boiled the day before, cool in the broth, and prepare the dish the next day.
Slice the tongue into thin slices and place in a lightly oiled baking dish.
Peel onion and cut into quarters.
Mushrooms washed, shake off excess water and cut into slices.
In a frying pan, melt the butter, add a little vegetable, put the onions, sprinkle a little pepper.
Fry onion, stirring, until soft.
Stir fried onions from the frying pan, trying to keep as much oil in the pan as possible.
Put onions in a slice of tongue.
In the frying pan, where the onion was roasted, put the mushrooms, sprinkle and pepper a little.
Fry, stirring until all the moisture evaporates, then add a small piece of butter and fry for another 1-3 minutes, until cooked.
Fry the mushrooms in the form to the tongue and onions.
Prepare the nut sauce.
Walnuts to grind in a food processor (you can scroll in a meat grinder). * Nuts, preferably, grind as small as possible.
The garlic clove should be cleaned and finely chopped or passed through a garlic extractor.
Combine the nuts with garlic, transfer to a mortar and grind until the nut mass becomes oily. * You can grind nuts in pieces, if so convenient.
Transfer the walnut-garlic mass into a bowl and add a little cream or sour cream. Mix the mass. If too thick - dilute with a decoction in which the tongue was cooked (can be low-fat cream or milk) to the desired consistency.
Salt, a little pepper, add hops-suneli, to taste, and mix well. The resulting sauce is laid out on the tongue and evenly distributed throughout the surface. The form is tightened with foil (optional) and put in the oven.
Bake the tongue for ~ 25 minutes at ~ 150 ° C.
Then the foil can be removed and baked for another ~ 15 minutes.
Remove the tongue from the oven and let it stand for ~ 10 minutes.
Serve hot or cold, sprinkle with chopped parsley.
[показать]Vegetable casserole "Summer Flavor"
Magnificent vegetable casserole with a taste of pizza. It is very fragrant, juicy, good both hot and cold. Try it !!!
Ingredients for "Vegetable casserole" Flavor of summer "":
Eggplant (large) - 1 pc.
Potatoes (medium) - 4 pcs
Onion - 2 pcs
Ham - 200 g
Pepper Bulgarian (large) - 1 pc.
Greens (dill, green onions)
Frozen cheese (100 g) - 2 pcs
Mayonnaise - 200 g
Egg - 3 pieces
Cheese hard - 100 g
Seasoning (for pizza) - 2 tsp.
Tomato - 3 pcs
Garlic - 2 tooth.
Eggplant and potatoes to be cleaned, cut into slices. Lubricate the form with vegetable oil. Lay the eggplant and potatoes on an even layer, add salt.
Top onions cut into half rings, ham cubes.
Bulgarian pepper cut into strips, tomatoes in circles.
Pouring: mayonnaise + eggs + melted cheese (grate). Mix everything to a homogeneous mass with a blender. Cut the greens finely, rub garlic on a small grater. To stir thoroughly.
Grate the hard cheese on a fine grater, sprinkle evenly.
Put in a hot oven for 45-50 minutes. Above, I also sprinkled with the pizza seasoning.
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5 MOST DELICIOUS CASSEROLES!
[показать] Meat casserole with eggplant with Béchamel sauce
The composition is
designed for a shape of 24x18 cm
eggplant - 1 piece,
carrots - 1-2 pieces,
onion - 1-2 pcs,
minced meat (pork + beef) - 500 g,
parsley, dill,
garlic - 1-2 cloves,
tomato pasta - 1-2 tablespoons
buckwheat groats - 0.5 cups,
cheese hard - 100-150 g,
salt,
pepper
for "Beshamel" sauce
butter - 30-40 g,
flour - 2 tablespoons,
milk - 1-1 , 5 glasses,
dill greens,
salt,
pepper
Preparation
Eggplant wash, drain and cut into circles, thickness, ~ 0,5-0,7 mm.
Each circle a little salt.
On a frying pan heated with vegetable oil, fry eggplant from both sides for ~ 3 minutes.
Eggplants put into a plate and put aside.
Peel onion and cut into quarter rings.
Carrots should be washed and grated on a large grater.
In a frying pan with hot oil, fry the onion for 2 minutes, add the carrots and fry, stirring, ~ 5-7 minutes.
Put onion and carrots into a plate and set aside.
Buckwheat groats, wash, put in boiling water (for 0.5 cup of buckwheat - ~ 1 cup of water). Boil the crumbly buckwheat porridge, salt.
To prepare forcemeat:
Wash greens, dry and chop.
Peel the garlic and pass through a garlic press.
On a frying pan heated up with vegetable oil, in small portions, fry the stuffing.
Fried minced meat in a meat grinder. Add to the stuffing: salt, pepper, greens, garlic, tomato paste and mix well.
Lay the roasted eggplant mugs on the bottom of the baking dish.
Distribute the prepared minced meat evenly.
Put the fried onions with carrots on the ground. Then put a layer of boiled buckwheat.
Prepare the Béchamel sauce.
Melt the butter in a frying pan.
Add flour and mix well until smooth.
Gradually, in the oil and flour mixture, with continuous stirring, pour hotly with a thin trickle.
Sauce, stirring constantly, bring to a boil and boil ~ 1-2 minutes.
Sauce salt, pepper, add finely chopped greens of dill, mix well and remove from the fire. Top with casserole sauce "Beshamel".
* Casserole can be sprinkled with grated cheese before you put in the oven, or for ~ 5-7 minutes until cooked.
Bake ~ 20 minutes at a temperature of ~ 180 degrees
[показать]Potato casserole with meat and mushroomsComposition of
potatoes - 6 pieces,
minced meat (pork + beef) - 400 g,
mushrooms - 100-150 grams,
cheese - 100 grams,
salt,
pepper,
onion - 1 pc,
for pouring
sour cream - 0,5 glasses,
mayonnaise - 0 , 5 glasses,
egg - 1 piece,
garlic - 2 slices,
salt,
pepper
Preparation
Potatoes should be washed, brushed and cut into thin slices.
Cut the onions into rings.
Mushrooms cut into strips.
Minced meat (pork + beef + salt + pepper) mixed with mushrooms.
Cheese is rubbed on a large grater.
In a greased baking dish, put half of the potatoes, salt, pepper.
Top with onion, which can be roasted, if desired.
Place onion onion, mixed with mushrooms.
Stuff the ground with grated cheese.
Top with a layer of potatoes, salt, pepper.
Pour the casserole into the oven and bake in the oven at a temperature of 180-200 degrees until cooked. For 5 minutes before cooking, you can sprinkle grated cheese casserole and again put into the oven until the cheese melts.
Sprinkle the casserole with chopped greens.
The fill. Sour cream mixed with mayonnaise, passed through the garlic press, add a raw egg, salt and pepper. All mix well.
[показать]Casserole from vegetables with tongue and cheese.Composition
language veal or pig - 500 g,
pepper - 2 pieces,
cauliflower - 300 g
hard cheese - 100-150 g,
salt,
pepper
sauce
tomatoes - 2 pieces,
dry white wine - 20-30 ml,
garlic - 1-2 cloves,
mayonnaise - 2 tbsp. spoons,
mustard - 1 teaspoon
Preparation
Wash tongue in a pan, pour water so that the water level was above the tongue by ~ 3-5 cm and bring to a boil.
After boiling, remove the foam, put the peeled and washed carrots and onion in a saucepan with a tongue, salt, and cook over a small fire with a slight boil ~ 3 hours.
Cook the tongue immediately lowered into cold water and remove the skin with a knife, starting to clean from the tip of the tongue.
Peel the cut tongue with straws or cubes.
Color cauliflower to disassemble on kocheshki and boil in the salted boiling water of 3-5 minutes, cabbage broth to merge.
Pepper cut into cubes or straws.
Grate the cheese on a large grater.
Prepare the sauce:
Tomatoes scalded with boiling water, remove the skin and grind the tomatoes in a puree with a blender. Pour white wine into the gruel from tomatoes, add garlic, mustard, mayonnaise, salt, pepper, and mix well.
Form for baking or frying pan grease with oil and lay the prepared products in layers: tongue, boiled cauliflower, Bulgarian sauce, pour the casserole with the prepared tomato sauce and sprinkle with grated cheese.
Bake in the oven at a temperature of 180 degrees 25-30 minutes.
* at will, you can not sprinkle the cheese immediately, but sprinkle it 7-10 minutes before the dish is ready.
[показать]Tongue with mushrooms with nut sauce.The composition
of the calculation for 2-3 servings of
beef tongue (or porcine tongues) - 0.5 kg,
walnuts - 60 g (3/4 cup),
garlic - 1-2 cloves,
onion - 1 pc,
mushrooms (forest or champignons) - 150 g,
cream (~ 23%) or sour cream (~ 20%) - ~ 70-100 ml (maybe slightly more or less),
creamy + vegetable oil for
hops-suneli frying - 1 / 4-1 / 3 teaspoons,
salt,
freshly ground pepper,
parsley greens
Preparation:
Wash the tongue well.
In the pot, pour the water, bring to a boil, put the tongue, and again bring to a boil.
Remove the foam, put the carrots cut along the peeled, peeled onion and several stems of parsley or dill.
Boil the tongue with a weak boil ~ 2,5-3 hours or until it becomes soft.
40-50 minutes before the end of cooking, salt, add a couple of laurel leaves and 5-7 peas of sweet pepper.
Remove the prepared tongue from the broth, quickly immerse it in cold water and remove the skin, starting with the tip of the tongue.
Language return to the broth and cool it.
* At will, the tongue can be boiled the day before, cool in the broth, and prepare the dish the next day.
Slice the tongue into thin slices and place in a lightly oiled baking dish.
Peel onion and cut into quarters.
Mushrooms washed, shake off excess water and cut into slices.
In a frying pan, melt the butter, add a little vegetable, put the onions, sprinkle a little pepper.
Fry onion, stirring, until soft.
Stir fried onions from the frying pan, trying to keep as much oil in the pan as possible.
Put onions in a slice of tongue.
In the frying pan, where the onion was roasted, put the mushrooms, sprinkle and pepper a little.
Fry, stirring until all the moisture evaporates, then add a small piece of butter and fry for another 1-3 minutes, until cooked.
Fry the mushrooms in the form to the tongue and onions.
Prepare the nut sauce.
Walnuts to grind in a food processor (you can scroll in a meat grinder). * Nuts, preferably, grind as small as possible.
The garlic clove should be cleaned and finely chopped or passed through a garlic extractor.
Combine the nuts with garlic, transfer to a mortar and grind until the nut mass becomes oily. * You can grind nuts in pieces, if so convenient.
Transfer the walnut-garlic mass into a bowl and add a little cream or sour cream. Mix the mass. If too thick - dilute with a decoction in which the tongue was cooked (can be low-fat cream or milk) to the desired consistency.
Salt, a little pepper, add hops-suneli, to taste, and mix well. The resulting sauce is laid out on the tongue and evenly distributed throughout the surface. The form is tightened with foil (optional) and put in the oven.
Bake the tongue for ~ 25 minutes at ~ 150 ° C.
Then the foil can be removed and baked for another ~ 15 minutes.
Remove the tongue from the oven and let it stand for ~ 10 minutes.
Serve hot or cold, sprinkle with chopped parsley.
[показать]Vegetable casserole "Summer Flavor"Magnificent vegetable casserole with a taste of pizza. It is very fragrant, juicy, good both hot and cold. Try it !!!
Ingredients for "Vegetable casserole" Flavor of summer "":
Eggplant (large) - 1 pc.
Potatoes (medium) - 4 pcs
Onion - 2 pcs
Ham - 200 g
Pepper Bulgarian (large) - 1 pc.
Greens (dill, green onions)
Frozen cheese (100 g) - 2 pcs
Mayonnaise - 200 g
Egg - 3 pieces
Cheese hard - 100 g
Seasoning (for pizza) - 2 tsp.
Tomato - 3 pcs
Garlic - 2 tooth.
Eggplant and potatoes to be cleaned, cut into slices. Lubricate the form with vegetable oil. Lay the eggplant and potatoes on an even layer, add salt.
Top onions cut into half rings, ham cubes.
Bulgarian pepper cut into strips, tomatoes in circles.
Pouring: mayonnaise + eggs + melted cheese (grate). Mix everything to a homogeneous mass with a blender. Cut the greens finely, rub garlic on a small grater. To stir thoroughly.
Grate the hard cheese on a fine grater, sprinkle evenly.
Put in a hot oven for 45-50 minutes. Above, I also sprinkled with the pizza seasoning.
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